Mabo Udon

Ingredients

• 2 portions Udon noodles
• 200 g Ground pork
• 1 block (300g) Silken tofu
• 1 clove Garlic
• 1 tsp Ginger
• 2 stalks Green onions
• 1 tbsp Doubanjiang (Spicy bean paste)
• 200 ml Chicken stock
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Potato starch
• 1 tbsp Sesame oil

Steps

1. Cook the udon noodles according to package instructions. Drain and divide into two serving bowls.
2. Mince the garlic and ginger. Cut the tofu into small cubes and chop the green onions.
3. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic, ginger, and ground pork. Cook until the pork is browned.
4. Add the doubanjiang and stir-fry for 1 minute until fragrant.
5. Pour in the chicken stock, soy sauce, and sugar. Bring to a gentle simmer.
6. Carefully add the tofu cubes to the pan and simmer for 3-5 minutes, being careful not to break the tofu.
7. Mix the potato starch with a tablespoon of water to create a slurry. Gradually stir it into the sauce until thickened.
8. Ladle the mabo sauce over the prepared udon noodles and garnish with chopped green onions.